A Salt and Battery- NYC Restaurant Reveiw #9

October 5^th, 2008

A Salt and Battery ……. "The king of all fish sticks"

After watching these guys destroy Bobby Flay on his up and coming Food Network show, "Throwdown," I felt obligated to see what all the fuss was about. Discretely located in the heart of the West Village, this place is no longer a New York secret. Be prepared to wait for your food, and then wait even longer for a seat in the small parlor style establishment. Good things come to those who wait.

A Salt and Battery offers a variety of fried fish and has quietly filled the void for many British natives who are in search of their homeland favorite: Fish n' chips. Don't make the mistake of ordering fries, as they specify clearly on the menu, "CHIPS! NO FRENCH FRIES HERE!" I think they are still a little bitter from the war. Now onto the food…

You have the option of a few different fish, ranging from pollock, sole, haddock, whiting, cod, etc; all of which are meaty white fish, perfect for drenching in oil and throwing in the fryer. They pride themselves on the secret batter which coats each fish before it touches the oil.

My party ordered the haddock, pollock and a large order of chips and deep fried beets to share. Personally, I thought the Haddock was far superior to the Pollock because of the meaty consistency and a much fuller flavor. The Pollock was good, but reminded me of fish sticks from the cafeteria in 4^th grade. Vinegar, salt and homemade tartar sauce is available at your disposal and for good reason. I would highly recommend drenching the deep fried fish in vinegar to give it that sour flavor that contrasts with the salty, fried flavor of the crust. The tartar sauce is also a secret of the kitchen; consisting of a mayo base, pickle relish (or slaw), horseradish sauce, etc. Either way, the tartar sauce is phenomenal and is a must when eating here. The fries were crispy, salty and the perfect size. They were cut like mini steak fries, short and fat, like little chodes.

I will definitely go back to A Salt and Battery at some point because there were tons of things on the menu which I am still eager to try. For instance, they offer fried scallops, which looked so incredible that I almost grabbed one from the person sitting next to me. A Chip Butty, which is essentially a French fry sandwich, but a little more dressed up. For some reason, Europeans love putting fries in their sandwiches and clogging their arteries even more. That trend never seemed to catch on in the US. The interesting side that I did get to try was the deep fried beets, which were pretty tasty; I am sure Dwight Shrute would agree. The sweet flavor of the beets contrasted nicely with the greasy, deep-fried breading and made for an interesting side dish. They even offer a deep fried mar bar for desert. I was too stuffed to even attempt to eat anything else, so I will have to save that treat for next time.

In closing, A Salt and Battery is a great neighborhood treat, and is a great alternative to other greasy foods (burgers, chicken fingers, cheesesteaks, etc.). It's a fun place to meet friends, get a quick bite and then enjoy the surrounding neighborhood of the west village.

	Restaurant Review Rating Scale
			Total Points Available
Food	9		10
Service	9		10
Ambiance	9.5		10
Bang for the Buck	9		10
Overall	9		10
	45.5		50

A Salt and Battery

http://www.asaltandbattery.com/menu

112 Greenwich Ave
New York, NY 10011
Phone: (212) 691-2713

Kobe CLub- NYC Restaurant Review #8

September 16^th, 2008

Kobe Club – "if you're straight gangstaaaa"

It's been a while since my last real critique so there are a few things I would like to address before I get into this week's review. A good friend of mine, whose name will remain undisclosed due to confidentiality reasons, has created a rival blog to that of the J-Spot. It is unfortunate that he/she has a hard time seeing other people in the spotlight, such as myself, and needs to recapture the attention of peers by creating a blog to review my own reviews. I welcome the constructive criticism with open arms and I wish them luck as they will soon see how demanding and arduous having a blog can be.

Now onto the Kobe Club…..

As my date and I rushed over to make our 7:30 p.m. reservation, I had not realized that something had dropped on me from up above. When we were seated, I noticed a grey/black residue on my shirt. At first, I was puzzled, so I excused myself to the bathroom to check it out. Alas, a bird had shat on me. Surprisingly, this was not what I had in mind during my celebratory dinner for passing Level 2 of the CFA. I figured it was a funny start to the night and that the audience would enjoy hearing an embarrassing story about yours truly.

After I cleared up the whole bird shit mess, I was finally able to start enjoying my first experience at the Kobe Club. We were seated in our own little cocoon, which was very cool. Aside from the music, I really enjoyed the décor and vibe of the restaurant. My idea of fine dining does not include hearing Beyonce and Alicia Keys; however, I must admit, when they come on the ipod, you will see those hips start to shake. The feeling I got in Kobe Club was similar to being at a very posh, expensive nightclub (where I don't belong).

One more thing I should mention is that we ordered off of the restaurant week menu (which is available until late November)

Now onto the most important part, the food……

APPETIZERS:

"High Class" Kobe Beef Hot Dog

As most of you know, I love when the waiter comes out with unexpected treats from the kitchen. It came wrapped in a flaky crust and was served with homemade mustard. Even though it was a bite size portion, the gourmet hot dog was very tasty and was a great precursor for things to come.

American "Kobe" Beef Cheek Ravioli

To be honest, I was expecting a lot from this dish. The flavors were there, but the sauce was just too overpowering. It was dark brown and drenched the pleasantly placed raviolis. The homemade pasta was cooked to perfection, and the meat filling was tender and savory. Each ravioli was bursting with full flavors, but, as I mentioned before, was covered in the thick meat sauce which may have even taken the ravioli's by surprise.

ENTREES:

I highly recommend ordering off of the restaurant week menu. It's a great deal economically and the entrees they offer are superb, especially the sirloin which I will discuss more in detail.

Kobe Chopped Sirloin Steak

A 12oz. sirloin in a wagyu Japanese sauce served in a cast iron skillet with Vidalia onions and roasted bacon. Dare I say more? By far, the best sirloin I have ever had. This piece of meat could easily be mistaken for a filet because of the tenderness and juicy flavors which were flowing out of each bite. I am not a huge fan of bacon, but I can assure that any meatatarian would thoroughly enjoy this dish. The steak came in the shape of a burger (trust me, I would have loved to throw a piece of cheese on there) which was a little odd, but it did not disappoint. The onions were soft and translucent and were a perfect compliment to an already flawless dish.

My date and I (who will continue to remain nameless) got a great recommendation from a one, Steph Rosen (first shout out in J spot history) to try the Kobe Club Parmesan Truffled French fries.

Kobe Club Parmesan Truffled French Fries (MUST ORDER DISH)

They tasted even better than they sound. The fries were smothered in truffle oil, fried to a crisp and sprinkled with grated parmesan cheese and parsley leaves. This dish was a perfect compliment to sirloin, not for the filet, though. The sirloin had the consistency of a burger, so the fries were a great addition and perfect for sharing. It is a pricey side ($15), but what isn't expensive at Kobe Club.

If you are a fan of restaurant week and love trying places that you wouldn't dream of going to if it weren't restaurant week, then Kobe Club is for you. The regular menu is absurdly overpriced; even if I had the money I don't think its worth those prices, since there are so many other great steak places in the city who have the same or better quality beef. With that being said, the restaurant week menu at Kobe Club is being extended into late November and is the perfect opportunity to try this overpriced, posh steak house. My recommendation would be to get the 3 course price fix ($35) and order the following: Tuna Tartare as the appetizer, the Kobe Sirloin as the entrée, the sorbet as dessert and the truffle fries as a side. I made the mistake of upgrading my price fix in order to get the Kobe Beef filet (not worth the extra 40 bucks). I have provided a link to the menu and Kobe Club location below.

	Restaurant Review Rating Scale
			Total Points Available
Food	9		10
Service	7.5		10
Ambiance	8.5		10
Bang for the Buck	6		10
Overall	8.5		10
	39.5		50

Kobe club ($$$$$)
68 W 58th St, New York 10019
Phone: 212-644-5623 http://www.menupages.com/restaurantdetails.asp?areaid=0&restaurantid=41797&neighborhoodid=0&cuisineid=61

CODE RED- Restuarant Review - Dolce Vita

CODE RED ALERT: Dolce Vita

I apologize for the delay since my last post but I have been quite busy. This past weekend I went to a BYOB with a bunch of friends and felt obliged to share my thoughts on this horrid experience. Whenever I go to a BYOB, I am not as concerned about the food or the service, because it's a fun environment to enjoy with friends. However, this restaurant has to be one of the worst dining establishments in the tri state area. The restaurant is called Dolce Vita and is located on 181 Grand St. (Between Mulberry and Baxter) in Soho. Please continue reading if you are in the mood for a rant.

When you walk into a restaurant you expect a minimum level of service and food quality; similar to the expectation that you have for a ¼ pounder at McDonalds. At McDonald's, you are well aware that you are shoving a mouth load of crap into your mouth so you really can't be disappointed.

At Dolce Vita, my expectations were not high at all, but as the night went on, the service and food got progressively worse. The wait staff could tell our party was frustrated, but we didn't mind since we had never experienced such an awful dining experience. I am not going to review the food, the menu, the atmosphere or give a rating scale, as Dolce Vita is not worth the effort. It's also a waste of my time because I know you will never dine there after reading this review. As an aspiring food critic, I feel obligated to share the best and WORST restaurants that I come across in my travels, so rest assured there will be more to come.

Malaga - NYC Restaurant Review #7

September 11th, 2008

Malaga – "Dios Mio!"

Don't let the discrete and isolated location of this Spanish gem fool you; this is as authentic as it gets. From the menu, the servers and paintings on the wall, you can tell this is straight out of Espana. Malaga is also the name of a port city in Andalusia, southern Spain, on the Costa del Sol of the Mediterranean. The city of Malaga is most well known as the birthplace of Pablo Picasso, but if you want more info about this city, you will have research it on your own. I can simply guide you through the menu of great food I enjoyed last night.

Ever since I moved to New York I have been in search of a great Spanish restaurant; one that will bring back memories of my days studying abroad in Barcelona. Over the past two years, I have searched and searched, with only a select few making the cut. However, each restaurant had certain dishes that sparked my taste buds and provided me with glimpses of that Spanish flavor I miss oh so much. Malaga, on the other hand, had the whole package. Once you step foot into the restaurant, the music, the waiters and the décor sets the scene for a night out in Spain; all of this, while you forget that the streets of New York are only 15 feet away.

TAPAS:

Patatas Bravas

For those unfamiliar with this classic Spanish tapa, it consists of roasted potatoes with a special spicy sauce. This dish brings back some great memories of Spain and getting tapas after class with friends. The potatoes are usually the easy part, but perfecting the sauce is a whole different ball game. My fellow blogger Jordan Isrow, (who has yet to post in recent weeks) can attest that we tried numerous times in our apartment at Noventa y tres de Santalo to perfect our own version of Patatas bravas. The version I enjoyed last night was the best and most authentic I have found in New York. The potatoes were perfectly crisp and steaming when they arrived at the table. The sauce was a little different than what I am accustomed to, but it was on point. It had a contained spiciness that gave you a little kick at first, but then was subdued after that that.

Fried Chorizo with peppers and onions

Chorizo, yet another tapa classic, was done with perfection. Small slices of the spicy sausage served fried to a crisp in olive oil with peppers on onions. It doesn't get much better than that.

Shrimp in Garlic Sauce

As an avid Spanish food lover, I had to try another staple of the Spanish culture to get the full effect. Malaga must have known I was coming, because they were on point again. Small shrimp drenched in olive oil and garlic, with some parsley and basil served in a small ceramic bowl.

ENTREES:

Chicken Villaroy – chicken breast served in bechamel sauce

I realize this doesn't sound like much, but first let me describe it and then you can just imagine how tasty it really is. Each order consists of two individual pieces, which is more than enough for one person. Each piece of poached chicken is completely breaded, but between the breading and the chicken is a "to die for" bechamel sauce, similar to a creamy alfredo sauce. So let's take a step back and go over it once more. Breaded chicken in a creamy sauce….mmmmdelicious.

Mariscada with green sauce

The presentation of this dish reminded me of paella, except, at Malaga, they served the rice on the side. In the old steel pot, were tons of great shellfish; including, scallops, clams, mussels, shrimp, etc. The fish were drenched in a phenomenal green sauce which really completed the dish. The sauce was a mixture of parsley, onions, sherry and tons of garlic. The real way to eat it is to create a base of rice on your plate and cover the rice with sauce, and then top it off with seafood.

All in all, I really enjoyed my dining experience at Malaga as it brought back great memories of my days in Spain. If you love authentic Spanish food or just finding that "hole in the wall" kind of place, look no further than Malaga.

Restaurant Review Rating Scale Total Points Available Food 9 10 Service 9 10 Ambiance 9 10 Bang for the Buck 8 10 Overall 9 10 44 50

A Voce - NYC Restuarant Review #6

A Voce – "don't waste your time or money"

As soon as I walked into A Voce I was welcomed by classic Tuscan scents and a soothing sense of tranquility. The modern style has an earthy feel; especially with the hanging wood chips in the back of the restaurant to the unsophisticated color schemes of the tables. Unfortunately, it would be all down hill from here.

APPETIZERS:

Duck meatballs in a sweet sauce

Still raving about the spicy duck meatballs at Perilla from last week, I felt obligated to try another chef's take on one of my new favorite dishes. Lesson learned: I should have quit while I was still ahead. The consistency of the meatball was nice, but the sauce lacked in the "flare" department; it just didn't WOW me at all. Also, the dish was drenched in sauce and it took away from the flavor of the meat. The actual meatballs didn't taste anything like duck, but rather, ground beef.

Caprese Salad with fresh tomato and pesto

The presentation was impressive, but at that price, would it kill them to add some more tomatoes and mozzarella? The flavors were on point; the tomatoes (they just happen to be in season) had a full red color and were bursting with flavors. The mozzarella was garnished with seasoning and had a nice bodied flavor. Again, I really loved the dish, well all two bites of it.

Crostini alla Toscana with chicken liver, foie gras, moscatod'asti

This was probably one of the best dishes we had all night. It was served with four big pieces of toasted rustic Italian bread alongside a spread of foie gras. The foie gras had a nice thick texture; it was salty, but not too salty and was the ideal spread for the toasted crostini. I highly recommend this dish as it's perfect for sharing around the table. The two previous dishes were not great for sharing appetizers.

ENTREES:

Seared Diver Scallops with an orange citrus and lentils

I don't know what the chef was smoking back there, but this just didn't do it for me. The overpowering flavors of the dull lentils took away from the already flavorless scallops. The citrus flavors were nowhere to be found and didn't add any pizzazz to the meal. In my opinion, when you add lentils to any dish, you are killing any potential for it to be great. They have such rich tastes that it's hard to mix with another ingredient, in particular, scallops which were not very strong in flavor. I realize lentils are healthy and a great source of protein, but COME ON!

Homemade farfalle with sweet corn, bacon and pesto

Do not be fooled by the ingredients here! I don't even know where to begin this one so ill just start right at the root.

The pasta was undercooked and hard….not exactly what I was expecting from HOMEMADE farfalle. My old roommate Wod (Worst of day) Mike used to make it all the time out of the box and it tasted much better than last night. The pesto was buried under the small portion of pasta and was tasteless. The consistency of the pesto was too oily and didn't go well at all with the hard pasta. I don't even recall tasting any corn, yet it was listed on the menu. Ah, and now to the bacon. Personally, I am not a bacon person, but I will try the occasional salad with bacon bits. To my dismay, the bacon was not crispy enough and was also sparingly scattered throughout the dish. The flavors of this dish had potential but were poorly executed.

Mezzi Rigatoni- lamb, cippola rossa, aged pecorino toscano

I cannot fully review this dish because I did not taste, but can assure you another member at the table loved it.

DESSERT:

If it wasn't for the great company I was with, I may have considered walking out on the bill for this place because the service and food were just awful. But I am glad I stuck around for one more round and boy was it worth it.

Bomboloni alla Toscana – Tuscan doughnuts with chocolate sauce

A gourmet doughnut is like a 100 little orgasms packed into one tasty treat. That's exactly what this was, heavenly. There were four doughnuts on the platter (perfect for sharing) alongside a chocolate dipping sauce, which was warm and gooey. The doughnuts were creamed filled, and no, not that crappy cream filling from Dunkin Donut's; it was the real deal.

In closing, A Voce was quite the dining experience, but be glad you have a friend like me to steer you clear of a place that will really put a hole in your wallet.

	Restaurant Review Rating Scale
			Total Points Available
Food	6		10
Service	6		10
Ambiance	8.5		10
Bang for the Buck	5		10
Overall	6.5		10
	32		50

A VOCE
41 Madison Ave., nr. 26th St.212-545-8555

http://nymag.com/restaurants/reviews/16837/

Perilla - NYC Restuarant Review #5

August 19^th 2008

Perilla – "a neighborhood gem"

For those of you who watch "Top Chef," you are probably familiar with the season one winner, Harold Dierterle. He opened Perilla in the heart of the Greenwich Village in May 2007. The menu is inspired by fresh seasonal ingredients and has a great complimentary wine list to go with any dish. Whether you are in the mood for a quick bite at the bar or have the time to sit down and enjoy the entire menu, Perilla's inviting atmosphere is the perfect place. During the summer months, the bar windows are opened to the tree-lined street.

APPETIZERS:

Spicy Duck Meatballs with mint cavatelli, water spinach and quail egg

****MUST ORDER DISH****

If you speak to anyone who has dined at Perilla, you will hear the same shpeal, "You have to get the meatballs!" Since I am not one to go against the grain, I reluctantly ordered them and couldn't agree more. The texture was perfect, not too stiff, but at the same time, not too moist as they stayed packed together during each delicious bite. The meatballs were served in a bowl with a spicy dipping sauce which went together wonderfully. I realize that I am going overboard here, but I really want to emphasis just how much I loved this first dish. I would bet that if Harold (who was in the kitchen on this night) can make meatballs like that, he could make some killer Matzah Balls. The portions were just right for an appetizer. It was packed full with spicy flavors; however, the presence of the mint was a refreshing contrast to the duck's zing.

Crispy Berkshire Pork Belly with pea tendrils, trumpets & banyuls-vanilla gastrique

I realize it sounds a little obscure and foreign to a novice eater, but I can assure you, pork bellies are quite tasty. Surprisingly, I have to admit that the only time I had really heard of pork bellies was in my Finance 410 class when we talked about commodities that were traded at the Mercantile Exchange. With that being said, this was my first real encounter with the pork belly, and trust me, it will not be the last. The pork bellies were perfectly caramelized with a sugary-vanilla extract which really ignited my sweet tooth.

ENTREES:

Romesco Oil Poached Chatham Cod with black olive gnocchi, oyster mushrooms & summer zucchini sauce

I loved the fish component of the dish, but was not crazy about the black olive gnocchi. I must admit I am not a huge olive fan to begin with, so my opinion here is not valid. Although, I really enjoyed the zucchini sauce which was peppered on top of the fish. The texture resembled bacon bits because of the colors but had a tomato-pesto flavor.

Sauteed Trigger Fish with quinoa, heirloom tomatoes, sweet & sour eggplant-basil sauce

I had never tried Trigger Fish before, but I was more than willing to accept a recommendation from the server. Trigger Fish is similar to a Grouper. It's a very flat boned, meaty fish. The dish was served as a few thick filets over tomatoes and a sweet and sour basil sauce. The Trigger Fish was much more of a complete dish than the cod. The thick meaty filets were filled with flavors and were not overpowered by the sauce. I highly recommend this dish.

In closing, Perilla was a great dining experience with an interesting menu of high-quality ingredients. Luckily, I was there to eat while Harold happened to be in the kitchen; maybe you will get lucky, too.

	Restaurant Review Rating Scale
			Total Points Available
Food	9		10
Service	9		10
Ambiance	9.5		10
Bang for the Buck	8.5		10
Overall	9		10
	45		50

Perilla ($$$$$)
9 Jones St, New York 10014
Btwn Bleecker & W 4th St
Phone: 212-929-6868
Fax: 212-929-6882